Roasted Red Pepper Chickpea Soup
This roasted red pepper chickpea soup is a fantastic fall soup recipe that is full of flavor and nutrients.
Ingredients
- olive oil
- 5 garlic cloves
- 1 yellow onion
- salt to taste
- pepper to taste
- 1 tsp. ground coriander
- 1 tsp. ground cumin
- 6 cups vegetable stock
- 4 cups water
- 1 cup dried chickpeas
- 6 large red bell pepper
- 1 red chili pepper (optional)
- red chili flakes (optional)
Instructions
- Pre-soak dried chickpeas overnight.
- In a large pot, heat olive oil and sauté garlic and onions.
- Once fragrant, add in chickpeas. Season with salt, pepper, ground coriander, and cumin. Cook for 5 minutes.
- Add 6 cups of vegetable stock and 4 cups of water. Bring to a boil, then let simmer for about three (3) hours or until the chickpeas are soft.
- Meanwhile, preheat oven to 425° Fahrenheit.
- On a baking sheet, add all your peppers. Roast until browned and tender (about 15-20 depending on the size of the peppers). Remove from oven and let them cool. Then remove the skins and seeds (if necessary) from the peppers and set aside.
- Once the chickpeas are ready, blend the chickpeas and roasted peppers until you’ve reached your desired consistency. You may not need all the liquid from cooking the chickpeas, but it is great to have it on hand if you want a thinner soup.
- Once smooth, return the soup to the pot to reheat, if necessary.